Jonathan Maze

Editor-in-Chief

Articles by
Jonathan Maze

Page 3
Marketing

Domino's will pay customers to tip their delivery drivers

The pizza delivery chain will give customers $3 coupons for their next delivery order if they tip their drivers $3 or more.

Financing

Clover Food Lab emerges from bankruptcy with big growth plans

The vegetarian fast-food chain emerged from Chapter 11 bankruptcy protection after just a few months with plans to grow to 60 locations around New England within five years.

The Atlanta-based fast-casual smoothie chain, which has thrived in recent years, is being sold to the private-equity giant for $2 billion.

According to data from Placer.ai, traffic at restaurants has lagged that of grocers, superstores and convenience stores since the pandemic.

The Bottom Line: The fast-casual chain’s problems following new menu debuts in 2021 and 2022 show that adding new items isn’t always the right idea.

Once left for dead as shoppers moved online and then the pandemic hit, malls are regaining lost traffic. And that has been a boon for restaurant chains like Auntie Anne's, Cinnabon and Chick-fil-A.

The Bottom Line: The pizza chain worked to convince franchisees to buy into a massive marketing shift. And then the brand’s CEO left.

The fast-growing cookie franchise, which lost sales and profits last year, is introducing “Mini Mondays,” making available its smaller cookies for sale every Monday.

A Deeper Dive: Real estate attorney Stephen Cohen joins the Restaurant Business podcast to talk about the state of restaurant real estate.

The Maitland, Florida-based Tex-Mex chain filed for Chapter 11 bankruptcy protection after closing 40 restaurants this year. It has an agreement to sell the company.

A Deeper Dive: What is the future of digital-only concepts? Earl discusses their work to ensure quality and why focusing on restaurant delivery works.

The Bottom Line: The two fast-casual restaurant pioneers have diverged over the past five years, as the burrito chain has thrived while Panera hit a wall. Here's why.

  • Page 3